Ingredients with Measurements:
- 1 lb. fresh water fish (tilapia or catfish)
- 2 cups water
- 1 tsp. salt
- 2 cups boiled vegetables (potato, yam, and/or taro)
- 1/2 cup roasted peanuts
- 5 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 2 tbsp. lime juice
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pot, bring 2 cups of water to a boil. Add 1 tsp. of salt and the fish. Cook for 10-15 minutes or until the fish is fully cooked.
2. Remove the fish from the pot and let it cool. Once cooled, remove the bones and shred the fish into small pieces.
3. In a blender or food processor, blend the roasted peanuts and minced garlic until it becomes a coarse paste.
4. In a pan, heat 2 tbsp. of vegetable oil over medium heat. Add the peanut and garlic paste and stir for 2-3 minutes.
5. Add the boiled vegetables and shredded fish to the pan. Mix well.
6. Add chopped cilantro, scallions, and lime juice to the pan. Mix well.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 20g
Protein: 18g
Substitutions for ingredients:
- Any white fish can be used instead of tilapia or catfish.
- Other boiled vegetables such as carrots or green beans can be used instead of potato, yam, and/or taro.
- Roasted cashews or almonds can be used instead of peanuts.
Variations:
- Add 1 tbsp. of ginger paste to the peanut and garlic paste for a spicier flavor.
- Add 1/2 cup of coconut milk to the pan for a creamier texture.
- Add 1 tsp. of cumin powder to the pan for a smokier flavor.
Tips and tricks:
- Use fresh fish for the best flavor.
- Make sure to remove all the bones from the fish before shredding.
- Roast the peanuts and garlic in advance to save time.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped peanuts, chopped scallions, or sliced lime wedges.
Pairings:
Steamed rice or naan bread.
Suggested side dishes:
Cucumber salad or tomato salad.
Troubleshooting advice:
If the eromba is too dry, add a splash of water or coconut milk to the pan.
Food safety advice:
Make sure the fish is fully cooked before shredding.
Food history:
Eromba is a traditional Manipuri dish from Northeast India.
Flavor profiles:
Savory, nutty, and garlicky.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Nigerian